New Year  Happy New Year Wishes(2008)
From 101lifeStyle.com New Year Recipes: New Year Barbeque Recipes:  1.Barbeque Ribs:
Ingredients:
4 pounds pork spareribs; 1 cup brown sugar; 1/4 cup ketchup; 1/4 cup soy sauce; 1/4 cup Worcestershire sauce; 1/4 cup rum; 1/2 cup chile sauce; 2 cloves garlic, crushed; 1 teaspoon dry mustard; 1 dash ground black pepper;
Method:
Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight. Preheat grill for medium heat. Position grate four inches above heat source. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.
 2.Barbecued Garlic Chicken With Honey-Pineapple Glaze:
Ingredients:
One 3-4 pound chicken; 1 cup boiling water; 20 cloves of garlic; 2 T. olive oil; 2 T. (1/4 stick) unsalted butter at room temp; 2 teaspoons of dried rosemary leaves; 1 teaspoon onion salt; 1/2 teaspoon white pepper;
Honey-Pineapple Glaze:
1 cup clover honey; 1/2 cup pineapple juice; 1/4 cup white wine; 2 teaspoons curry powder; 1 teaspoon kosher salt; 1 cup apple juice (optional);
Method:
Rinse your chickens under cold water inside and out - pat dry. In a medium heat resistant bowl, pur the boiling water over the cloves of garlic - put to one side. Meanwhile, cut about twenty slits in the chicken for the garlic cloves Drain the garlic and peel them Insert a garlic clove into each slit you made. Combine the olive oil and butter in small bowl and with a whisk and rub all over the chicken. Combine rosemary, onion salt, and pepper in another small bowl and blend well. Sprinkle evenly over the chicken inside and out...let the chicken rest at room temp for about thirty minutes. Prepare your indirect fire. To make the glaze, combine the glaze ingredients in a medium-size nonreactive saucepan over a low heat and whisk together until it's smooth. Keep warm. Place the chicken on the pit, cover, and cook at 230 to 250 degrees F, basting once with apple juice, if you like, until an instant-read meat thermometer inserted into a thigh, AWAY from the bone registers 165 degrees F, 4 to 5 hours. During the last 45 minutes of cooking time, turn and baste the chicken all over with the honey glaze every 15 minutes.
 3.Skewers Of Scallop And Mango In A Lime & Cilantro Marinade BBQ(serves 4):
Ingredients:
1 lb. Large Sea Scallops; 1 fresh Mango, peeled and cut into big chunks; 1 bottle Lime & Cilantro Marinade; Salt and pepper to taste; Fresh guacamole optional;
Method:
Marinade scallops in Nando’s Lime & Cilantro Marinade. Cover and refrigerate for 1 to 3 hours, turning occasionally. Skewer scallops and mango alternatively. Prepare BBQ (medium-high heat). Grill skewers until golden brown, turning frequently. Season with salt and pepper. Serve with fresh guacamole.
 4.BBQ Teriyaki Pork Kebabs With Pineapple:
Ingredients:
3 tablespoons soy sauce; 3 tablespoons olive oil; 1 clove garlic, minced; 1/2 teaspoon crushed red pepper flakes; salt and pepper to taste; 1 pound boneless pork loin, cut into 1 inch cubes; 1 (14.5 ounce) can low-sodium beef broth; 2 tablespoons cornstarch; 2 tablespoons soy sauce; 1 tablespoon brown sugar; 2 cloves garlic, minced; 1/4 teaspoon ground ginger; 3 portobello mushrooms, cut into quarters; 1 large red onion, cut into 12 wedges; 12 cherry tomatoes; 12 bite-size chunks fresh pineapple;
Method:
A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours. In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes. Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks. Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.
 5.Roasted BBQ Potatoes(serves 6):
Ingredients:
10 large red skinned potatoes (about 5 lbs) quartered; 1 bottle Peri-Peri BBQ Marinade; 1 to 3 Tablespoons Peri-Peri Pepper Sauce if a little extra kick is desired (any variety);
Method:
Preheat oven to 400 degrees. Toss potatoes in large bowl with Peri-Peri BBQ sauce. Add extra Peri-Peri Pepper sauce if desired. Transfer potato mixture to large rimmed baking sheet covered with foil. Spread potatoes evenly and bake until brown and tender, stirring occasionally, about 55 minutes. Sprinkle with a little garlic salt for a finishing touch.
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